Why You’ll Love This Recipe
I love these because they feel like a treat but are actually wholesome and nourishing. With no added sugar, they’re naturally sweetened by ripe bananas and full of protein to keep me satisfied. They’re perfect for meal prep, freezer-friendly, and kid-approved. I eat them as a breakfast-on-the-go, a pre-workout snack, or even a guilt-free dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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2 ripe bananas, mashed
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2 large eggs
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½ cup rolled oats (or quick oats)
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1 teaspoon vanilla extract
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½ teaspoon cinnamon
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½ teaspoon baking powder
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Pinch of salt
Directions
Step 1: Prep the Batter
I whisk together the cottage cheese, eggs, mashed bananas, and vanilla extract in a mixing bowl until smooth and well blended.
Step 2: Add the Dry Ingredients
Next, I stir in the oats, cinnamon, baking powder, and a pinch of salt until everything is fully combined.
Step 3: Cook
Oven Method:
I spoon the batter into a greased mini muffin pan and bake at 350°F (175°C) for 15–18 minutes, until they’re lightly golden and set.
Air Fryer Method:
I pour the batter into silicone molds and air fry at 350°F (175°C) for 8–10 minutes until puffed and cooked through.
Step 4: Cool & Serve
I let the bites cool slightly before serving. They’re delicious both warm and chilled, depending on what I’m in the mood for.
Servings and Timing
This recipe makes 12 pancake bites (about 4 servings).
Prep time: 5 minutes
Cook time: 15 minutes (oven) or 10 minutes (air fryer)
Total time: 20 minutes
Variations
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Sometimes I stir in a handful of mini chocolate chips or blueberries for an extra treat.
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I’ve swapped the oats for almond flour to make them grain-free.
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For extra flavor, I add a splash of maple extract or a pinch of nutmeg.
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I’ve even stirred in chia seeds or flaxseed for added texture and nutrition.
Storage/Reheating
I store these in an airtight container in the fridge for up to 4 days.
To reheat, I pop them in the microwave for 10–15 seconds or enjoy them straight from the fridge.
They freeze well too—I place them in a freezer-safe bag and thaw overnight or microwave directly from frozen.
FAQs
Can I use Greek yogurt instead of cottage cheese?
Yes, I’ve made them with Greek yogurt when I’m out of cottage cheese. The texture is a bit smoother but still tasty.
Are these bites gluten-free?
Yes, as long as I use certified gluten-free oats, they’re completely gluten-free.
Can I make these without a mini muffin pan?
I’ve used silicone baking cups or even small ramekins in the oven, and they work great—just adjust the cooking time slightly.
Do I need to blend the mixture?
I usually don’t, but if I want a smoother texture, I blend everything in a food processor before baking.
Can I serve these to toddlers?
Absolutely. These are soft, naturally sweet, and easy for little hands to hold—great for baby-led weaning or toddler snacks.
Conclusion
These Banana Oat Cottage Cheese Pancake Bites are one of those simple recipes that I keep coming back to. They’re quick, nutritious, and endlessly customizable. Whether I eat them warm out of the oven or stash them for later in the week, they make healthy eating feel effortless and fun.
Print
Banana Oat Cottage Cheese Pancake Bites – Soft, Naturally Sweet & High-Protein
- Total Time: 20 minutes
- Yield: 12 bites
- Diet: Vegetarian
Description
These high-protein pancake bites are naturally sweetened with banana and baked to fluffy perfection—perfect for a healthy breakfast or snack.
Ingredients
1 cup cottage cheese
2 ripe bananas, mashed
2 large eggs
½ cup rolled oats (or quick oats)
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking powder
Pinch of salt
Instructions
Prep the Batter:
In a mixing bowl, whisk together cottage cheese, mashed bananas, eggs, and vanilla until smooth.
Add Dry Ingredients:
Stir in oats, cinnamon, baking powder, and a pinch of salt until fully combined.
Cook:
Oven Method: Spoon batter into a greased mini muffin tin. Bake at 350°F (175°C) for 15–18 minutes, until set and lightly golden.
Air Fryer Method: Pour batter into silicone muffin molds. Air fry at 350°F (175°C) for 8–10 minutes, until firm and golden.
Cool & Serve:
Let bites cool slightly before serving. Enjoy warm or refrigerate for later—delicious both ways!
Notes
Great for toddlers, kids, or on-the-go snacks.
Store in the fridge for up to 4 days or freeze for up to 1 month.
Add-ins: Try mini chocolate chips, blueberries, or chopped nuts for variety.
For a smoother texture, blend the batter before baking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (oven) or 10 minutes (air fryer)
- Category: Breakfast, Snack
- Method: Baking / Air Fryer
- Cuisine: American
